Galletti (Maltese Water Crackers)
Thin, crisp Maltese crackers made with flour, semolina and yeast. Roll them finely and prick the dough for a light snack with dips.
Ingredients
Have your ingredients ready? Go to instructionsMeasures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.
Instructions
- Mix: Combine flour, semolina, yeast, salt and sugar. Add 180ml water and the oil. Mix and knead for 5-8 minutes, adding a little more water only if dry. The dough should be smooth and fairly firm.
- Rise: Cover and leave for about 1 hour, until noticeably puffy. Heat the oven to 180°C (fan 160°C). Line baking trays.
- Roll and cut: Divide into four portions, keeping unused dough covered. Roll each to 1-2mm thick, using a pasta machine if helpful. Cut 4cm circles, gather scraps and reroll. Prick each cracker several times with a fork.
- Bake in batches: Arrange in a single layer and bake for 15-20 minutes per batch until golden and dry underneath. Allow about 45-60 minutes of oven use for the whole batch, depending on tray capacity. Cool completely on a rack.
Keep Them Thin
Thickness matters more than an exact cracker count. Thick discs stay bread-like inside. Prick each one so steam escapes rather than forming a large pocket, and bake similar thicknesses together.
The cooking time includes several batches; one tray takes about 15-20 minutes. Let a test cracker cool before deciding whether the batch is crisp. Return soft crackers to a low oven briefly if needed.
Serving and Storage
Serve with Bigilla, olives and cheeselets. Store fully cooled crackers in an airtight tin and use within a week for the best texture. Keep away from moisture. More dough projects are in Maltese baking and pastry.
At the Maltese table
Galletti are thin Maltese crackers served with dips, cheeselets and small shared dishes. Flour and semolina blends and the choice of fat vary; this home version uses olive oil.